| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
|
Shrimp, Seafood, Condiments |
1 |
2/3 cups |
INGREDIENTS
| 2 1/2 |
c |
Water |
| 3/4 |
lb |
Unpeeled medium-size fresh shrimp |
| 1/2 |
c |
Butter, softened |
| 1 |
lg |
Hard-cooked egg, coarsely chopped |
| 1 |
pk |
Cream cheese, softened,3-oz. |
| 1/4 |
c |
Coarsely chopped onion |
| 1/4 |
c |
Mayonnaise or salad dressing |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/8 |
ts |
Worcestershire sauce |
| 1 |
|
Garlic clove |
INSTRUCTIONS
Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp
turn pink. Drain well; rinse with cold water. Chill, peel, devein, and
coarsely chop shrimp.
Position knife blade in food processor bowl; add shrimp, butter, and
remaining ingredients. Process until smooth, scraping down sides
occasionally.
Line a 2-cup mold or bowl with heavy-duty plastic wrap, allowing plastic
wrap to extend over edges at least 2 inches. Spoon shrimp mixture into
mold; cover and chill at least 4 hours.
Invert mold onto serving plate. Remove mold, and carefully peel away
plastic wrap. Smooth surface with a knife, if necessary. Let stad at room
temperature 20 to 30 minutes before serving. Serve with assorted crackers.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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